October nights is all about the sweater weather, so if you and your family have been meaning to warm your tummies, this recipe is for you. Apart from the warmth and comfort it can bring, you’ll also be amused at how healthy it is. It’s made with ginseng, a traditional Asian herb that is believed to have a lot of health benefits. What’s more, this soup is actually one of Korea’s revered traditional dishes! This dish serves 4 to 6 people.
Preparation time: 10-20 minutes | Cooking time: 30 minutes to 1 ¼ hours
1 kilo whole chicken
1 ⅔ cups water
1 teaspoon salt
1 piece fresh ginseng root, finger-thick or 2 tablespoons ginseng root, dried
For the stuffing
4 dried chestnuts, soaked for 30 minutes
4 pieces baby potatoes, optional
3 pieces red dates, dried
3 cloves garlic
1 slice ginger
½ teaspoon salt
- For the stuffing, combine chestnut, baby potatoes, dates, garlic, ginger, and salt. Set aside.
- Rinse the chicken inside and out, pat dry with paper towels and fill the cavity with the stuffing. Close the cavity of the chicken by threading a skewer in and out of the flap.
- Place the chicken in a pressure cooker and add water, salt, and ginseng. Close the cooker and bring up to pressure. Cook for 20 minutes, then reduce the pressure and continue to cook for another 10 minutes until meat is very tender. If using a pot, tightly cover and simmer for 1 to 1 ¼ hours, adding a little more water if the sauce evaporates. Ensure you turn the chicken several times to cook evenly.
- Serve the chicken whole, or cut into smaller serving pieces.